1 pound spaghetti, cooked until dente and covered to keep warm
1/2 cup all-purpose flour
1 teaspoon salt
2 tablespoons Essence, recipe follows
2 large eggs
1 tablespoon water
1 cup fine dry bread crumbs
2 tablespoons finely grated Parmigiana-Reggiano
1 1/4 pounds jumbo shrimp, peeled and deveined, patted dry
Vegetable oil, for frying (about 2 cups)
1 (25-ounce) jar marinara sauce (recommended: Emeril's Homestyle Marinara sauce)
1 cup grated mozzarella cheese
Chopped parsley leaves, for garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
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